Smoked pork ribs with Carolina gold sauce (3-2-1 method)

Smoke at 225F, unwrapped, until around 160F.

Wrap and return to the smoker until around 200F, reading in the thick part of the meat.

Unwrap, slather with sauce and finish at slightly higher heat for 30 minutes to set the sauce into a sticky coating.

For falling-off-the-bone ribs give them more time in that heat zone; for a firmer bite, less. Bones that come clean out are a good sign.

Salt the ribs the day before and refrigerate overnight.